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Chicken Tetrazzini Casserole

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Chicken Tetrazzini Casserole is a creamy, cheesy, and comforting pasta dish filled with tender shredded chicken, savory mushrooms, and a rich, flavorful sauce. Perfect for family dinners, this easy-to-make casserole is a crowd-pleaser that’s sure to satisfy any craving for a hearty meal.

Ingredients

  • 12 oz spaghetti, cooked and drained
  • 2 cups cooked, shredded chicken
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 cup sliced mushrooms
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a large bowl, mix the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, garlic powder, salt, and pepper.
  • Stir in the shredded chicken, sliced mushrooms, and cooked spaghetti until everything is well combined.
  • Transfer the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the shredded cheddar cheese and grated Parmesan cheese on top.
  • Bake for 25-30 minutes, or until the casserole is bubbly and golden on top.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months.
  • Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. If frozen, allow it to thaw in the fridge overnight and bake as directed.
  • Gluten-Free Option: Use gluten-free pasta to make this dish gluten-free.
  • Make-Ahead Option: Prepare the casserole up to 24 hours in advance, refrigerate, and bake when ready.